Yield: 32 Servings
|\N \N||Vegetable cooking spray|
|2½ cup||Chopped red bell pepper|
|½ cup||Chopped onion|
|1 tablespoon||Tomato paste|
|⅛ teaspoon||Black pepper|
|¾ cup||Peeled cucumber, seeded and coarsely shredded|
|½ cup||Nonfat cream cheese|
|½ cup||Crumbled blue cheese, (2 ounces)|
|⅛ teaspoon||Ground red pepper|
|16 slices||Very thin white bread, (1/2-ounce)|
|8 slices||Very thin whole-wheat bread, (1/2-ounce)|
|\N \N||Parsley sprigs, (optional)|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute 4 minutes or until tender.
Combine bell pepper mixture, tomato paste, ⅛ teaspoon salt, and black pepper in food processor, and process until smooth.
Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened.
Spoon mixture into a bowl, and let cool; cover and chill.
Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist.
Combine the cream cheese, blue cheese, ⅛ teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill.
Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread.
Yield: 32 servings (serving size: 1 sandwich).
Per serving: 75 Calories; 2g Fat (18% calories from fat); 3g Protein; 12g Carbohydrate; 2mg Cholesterol; 192mg Sodium Serving Ideas : Garnish with parsley sprigs, if desired.
NOTES : If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container. To serve, trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles.
Recipe by: Cooking Light, April 1995, page 77 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.